Cuban-Style Chicken Soup

1. 1

   Heat olive oil in a large Dutch oven over medium-high until it just starts to shimmer. Add the onion and bell pepper, and cook, stirring, for 2 to 3 minutes.

2. 2

   Add the chicken and continue to cook for about 3 to 5 minutes, stirring often.

3. 3

   Stir in the garlic, salt, pepper, Sazón, granulated garlic, onion powder, cumin, and oregano, and cook for about 2 minutes.

4. 4

   Add the tomatoes with their juice, chicken broth, and cilantro, and bring to a boil. Reduce the heat to medium and cook, uncovered, for about 10 minutes.

5. 5

   Add the carrots, red potatoes, and yucca, and continue cooking until the vegetables start to soften, about 10 minutes, stirring occasionally.

6. 6

   Stir in the corn, fideo noodles, and plantains, and cook until the noodles are tender, about 7 minutes more.

7. 7

   Ladle into bowls and serve with lime wedges and more cilantro.

• Calories 847.98 kcal High
• Protein 26.23 g Good Source
• Carbs 191.91 g Moderate
• Total Fat 13.33 g Moderate
• Saturated Fat 2.76 g Moderate
• Trans Fat 0.0 g Low Source
• Cholesterol 70.89 mg High
• Sodium 848.83 mg High
• Fiber 9.22 g Good Source
• Sugar 9.57 g Moderate
• Added Sugar 0.14 g Low Source
• Calcium 102.59 mg Low Source
• Iron 4.89 mg Good Source
• Potassium 852.37 mg Moderate
• Vitamin A 98.4 mcg_rae Moderate
• Vitamin C 16.59 mg Moderate
• Vitamin D 0.0 mcg Low Source

Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.

• Citrus 🍊
• Wheat 🌾
• Gluten
• Corn 🌽
• Tomatoes 🍅
• Garlic 🧄
• Onions 🧅